I use coconut flour a good bit being that it’s lower in carbs and so healthy for you. However if you’re not familiar with it, it can be kind of tricky. Whenever you use coconut flour in a recipe, more liquid is called for so the recipe turns out properly. You can see in these pancakes there are 4 eggs along with a cup of cream and only 1/2 cup of flour. Believe me, they’ll turn out perfect! I like to make a batch or two on Sunday, let them cool, place them in a baggie, and into the fridge. During the week I can just grab a few out, warm them up and the kids have a delicious and nutritious breakfast before school.
- 4 eggs, beaten
- 1 cup cream (coconut cream for non-dairy substitute)
- 1 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 tablespoons coconut sugar
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cooking Oil
- Mix eggs, cream and vanilla together.
- In a separate bowl, combine coconut flour, coconut sugar, baking soda and salt.
- Slowly fold wet mixture into dry mix.
- Heat griddle or frying pan to medium heat; add cooking oil.
- Pour 1/4 cup of batter into the pan.
- Cook for about 2 minutes on each side or until top starts to bubble around the edges.
- Top with sliced bananas, maple syrup and enjoy!